Nigerian Masa or Mosa (Kokoro)

Corn Masa/ Mosa

Nigerian Kokoro / Masa Recipe

There are several snacks in Nigerian called masa, there is a version made from Rice, there is a version made from plantain and there is a version made from cornmeal, this recipe if for the later.

Corn Masa is a sweet snack of Hausa/Fulani origin, the snack is one of the meals that were born out of excess; it’s simply a further processed Tuwo Masara.  The snack is made from a combination of cornmeal and sugar and it’s reminiscent of a Yoruba snack called “Kokoro”.

If you are a crunch-chaser like me, you will thoroughly enjoy this snack, it is super crunchy when cooled it stores for 1-2 weeks.


1-cup corn meal

1-2 tablespoon of sugar

Optional: ½ teaspoon each Ginger and Nutmeg

Oil for frying


  • Add oil to a large skillet and place on medium heat
  • Place a small pot on medium heat, add in ½ cup of water and  add ½ of the cornmeal, stir continuously until the resulting mixture is stretchy. Remove from heat and set in a large bowl to cool
  • Add the left over corn meal to the cooled dough; add sugar, ginger and nutmeg. Combine thoroughly until you have stiff but smooth dough
  • Portion the dough into 6-8 smaller pieces. Roll out each of the dough into a rod like shape.  Repeat this step until all the pieces are rolled. Cut up the rod into desired lengths (feel free to play around with the shape until you find something you are comfortable with)
  • Fry the dough until golden brown. Transfer fried masa to a paper towel lined bowl to remove excess all. Repeat until all the dough is fried

Serve with a side of Kunnu or FuraNote: For the shape presented, the dough was passed thorough a piping bag.

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By |December 11th, 2012|33 Comments


  1. RENEE May 12, 2015 at 8:35 am - Reply

    Thanks a lot yinka…a quick one! This recipe is quite similar to the Indian pap we used to have back then in mayflower school ikenne. Ground cornmeal cooked in hot water over medium heat for few minutes….ready to eat..all u need do is add sugar et milk. pronto! Amongst students, it was called ‘Indian waka’ GOD bless late UNCLE TAI’s soul…

  2. Uneku @ KAUNAKITCHEN April 14, 2015 at 9:48 pm - Reply

    I tried your recipe with corn flour, it came out great. I just bought corn meal and will try it out and see the difference.Thanks

  3. MEZLADE November 22, 2014 at 10:17 am - Reply

    im new here,i am very familiar with kokoro,n i guess its the same kokoro you refer to as masa, im kinda confused about something,if i follow the exact step in the procedure above,im sure i wunt result into the image above…..i will rather get a smoother surface….but i kinda fell in love wt dis rough n attractive surface….how do i go about it PLEASEEEEEE

  4. Akos March 1, 2014 at 4:02 pm - Reply

    Was a piping bag used to get that spiral shape by any chance? and is the ginger fresh, chopped, grated or mashed into a paste? or do you use grounded ginger (ginger powder)?

    • 9jafoodie
      9jafoodie March 1, 2014 at 7:58 pm - Reply

      Yes a piping bag was used. Ginger powder or mashed ginger paste will work.

      • benazirkhan January 10, 2016 at 2:10 pm - Reply

        It looks like Pakistani sweet jalibi the dough is made of chickpea flour and made in spirals like this and dunked in syrup

  5. Temi Sams February 5, 2014 at 7:55 pm - Reply

    pls how do i come about the cornmeal ?? I live in europe

  6. meka November 27, 2013 at 6:21 pm - Reply

    Hello dear, thanks for the recipe, I just made mine 30 mins after going through your post and it came out nice and crunchy wish I can send u a pic. Thanks

    • 9jafoodie
      9jafoodie November 28, 2013 at 8:14 pm - Reply

      Yeiii!! are you on instagram? you can always share pictures with us on instagram or by email.

  7. Adeola November 19, 2013 at 3:14 am - Reply

    Great presentation and I’m sure it’ll be tasty too, however I tried this recipe yesterday and it didn’t turn out well, I used cornflour bought in a store but this type is so smooth like a proper flour used for cakes.
    I’m wondering if it should be somewhat rough and that’s where I got it wrong as there was no crunchy side to it at all, it came out just plain!!!!
    *Heart broken*

    • 9jafoodie
      9jafoodie November 19, 2013 at 6:41 am - Reply

      🙁 Sorry Adeola. The corn flour is usually coarse, similar to the texture of semovita.

  8. bukkie June 29, 2013 at 12:06 pm - Reply

    do u by any chance remember a snack called kantaga? I need d recipe please

    • 9jafoodie
      9jafoodie June 30, 2013 at 2:30 pm - Reply

      Never heard of it.. what is it made from ?

  9. Hawau Abdurahman January 31, 2013 at 6:13 am - Reply

    i love this, gonna try it this weekend.

  10. DVees January 9, 2013 at 6:51 am - Reply

    And I’ve been moaning that there are not very many Nigerian snacks, little did I know that its my lack of exposure. Your site is like a gold mine 🙂

    • 9jafoodie
      9jafoodie January 19, 2013 at 3:24 pm - Reply

      lol… we try small sha oh… thanks !

  11. Tutu January 4, 2013 at 7:52 am - Reply

    Pls I’m looking for the recipe for plantain masa/mosa?!

  12. Dolapo December 30, 2012 at 10:45 am - Reply

    Do you have the recipe for plantain mosa? I tried and failed miserably.

    • 9jafoodie
      9jafoodie January 1, 2013 at 10:28 am - Reply

      I don’t have one right now but I can put it on my list and have it to you soon

  13. Lily Johnson December 14, 2012 at 12:17 am - Reply

    I haven’t heard of this before but it does look like crunchy and tasty. Nice!

  14. Kitchen Butterfly December 12, 2012 at 9:46 pm - Reply

    I love it. I think it looks wonderful – it reminds me of an Indian snack my friends called ‘Bangles’. They were made from Rice flour and were incredibly crisp…and delicious! Thank you

    • 9jafoodie
      9jafoodie December 16, 2012 at 7:41 am - Reply

      Indian people have lots of yummy snacks, I have heard of a similar snack made from urad flour…. thanks for taking the time to comment.

  15. Rhapsody December 11, 2012 at 10:05 am - Reply

    Wow, I don’t think I have ever had that, I must ask my Nigerian friend if she could make it so I will have the opportunity to experience its flavor.

    Thanks for sharing my friend.
    I trust all is well and life is treating you kind
    stay blessed.

    • 9jafoodie
      9jafoodie December 16, 2012 at 7:49 am - Reply

      Thanks for the comment always. I will stop by yours soon.

  16. Name December 11, 2012 at 9:31 am - Reply


  17. NikkiSho December 11, 2012 at 6:54 am - Reply

    i’ve never heard/seen this before. I know ‘kokoro’, ah i miss eating that.
    i love how it looks…would like to try it!

    • 9jafoodie
      9jafoodie December 16, 2012 at 7:51 am - Reply

      HEHEHE… do you know what “Karile” is? I think we should do Yoruba recipe month soon… lol.

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